Even though it’s Spring it’s still kind of on-again, off-again cold here in Michigan. Yuck! But this weekend it was SUPER nice out. It rained toward the back end of the week but by Saturday it was nice enough that the kids could play outside and today is supposed to be even better. So let’s start off Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.

Mitten Movie Night was moved this week from Friday when it usually is to tonight. We saved it because it’s a big TV night in our house. It’s the The Walking Dead season finale. Are you a fan? What are your thought about tonight’s episode? Eeeeks! I found last season kind of bland but this season has certainly made up for it minus the first episode. To go along with this gooey grilled cheese and yummy soup we are drinking some Guinness Golden Ale. Now enough about zombies and on to the food!

This soup is so easy! The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called a ‘immersion blender’. I recently used it to make an amazing Asparagus Soup for another Sunday Supper. I was trying to recreate a favorite of mine and it turned out perfect!

This soup is just a 4 step process: 1) Chop up the vegetables. 2) Mix these together in 2 Tbs oil. 3) Place on a baking sheet then roast them in a 350 degree oven for 40 minutes. 4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock and sugar. Set to low/medium heat while you make up the grilled cheese.

For the grilled cheese you could use any kind of bread. This sandwich is made with English Muffin Bread that Little A and I made. He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well. Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread. Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted. This sandwich is a perfect for dipping.

After your grilled cheese is nice and toast-y and the soup is nice and roast-y your ready. And here you are….

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you so much to this weeks host Rini from Healing Tomato. What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:

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Print Recipe

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese

Tomatoes turn sweet when roasted with red peppers. Blended into a smooth soup. Don't forget a gooey grilled cheese with pimento to dip into it. A wonderful soup and sandwich combo for lunch or dinner.